Baked Bean Stew
I found this recipe somewhere online. It's what I'm making for dinner tomorrow night.
Baked Bean Stew= Prep: 10 min, Cook: 20 min.
·1/2 cup onion, chopped
·1/2 cup green bell pepper, chopped
·1-1/2 tsp. vegetable oil
·6 ounces boneless, skinless chicken breasts, cut into 1/2 inch pieces
·1 lb. canned baked beans, or canned pork and beans
·1/2 lb. canned garbanzo beans, or black-eyed beans, drained and rinsed
·7 ounces diced tomatoes, with roasted garlic, undrained
·1/2 tsp. dried sage
·1/4 tsp. ground cumin
Sauté onion and green pepper in oil in large saucepan until tender, 3-4 minutes. Add chicken and cook over medium heat until browned, 3-4 minutes. Add beans, tomatoes, and herbs to saucepan; heat to boiling. Reduce heat and simmer, uncovered, 8-10 minutes. Season to taste with salt and pepper. You can substitute frozen chopped onion and green pepper in the recipe. You can also prepare stew 1-2 days in advance; refrigerate, covered. Stew can also be frozen up to 2 months.
Per serving(~1 cup): calories 267, fat 5.1g, 16% calories from fat, cholesterol 36mg, protein 21.6g, carbohydrates 37.3g, fiber 10.0g, sugar 9.9g, sodium 518mg.
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